I'm ethnically diverse....

When it comes to food that is!

For those of you that celebrated St. Patrick's day yesterday, I applaud you. I broke out the only green item in my closet that I could wear to work. It wasn't quite the shade that people associate with St. Patrick's day, instead, it was more of an olive green.

But hey, I participated right?

Instead of going out & drinking green beer we decided to go eat Mexican food.

Which is actually really brilliant on our part. Last year on Cinco de Mayo we couldn't get in to a single Mexican restaurant.

So we figured last night that by eating Mexican food then (& probably celebrating Cinco de Quatro or Cinco de Seis) that we'd get our quota.

Which as our friend we ate with last night pointed out, "means we'll be eating Irish food on Cinco de Mayo!"

Happy Friday, y'all!

Chicken Enchiladas in Salsa Verde

Mr. Potts and I love Mexican food. It is a favorite night out for us - finding a little, cheap Mexican restaurant. When I made the chile chicken tortilla bake the other night, he brought home two large bags of tortillas, so I told him I'd make some enchiladas for him. They turned out wonderfully - so here is the recipe! Mr. Potts, is that AVOCADO on your plate?

Ingredients

• 1 cup chopped onion
• 1/2 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 bottle salsa verde (such as Herdez brand)
• 3 shredded cooked chicken breasts
• 8 oz 1/3-less-fat cream cheese, softened
• 1 cup fat-free, less-sodium chicken broth
• Corn tortillas - I ended up using about 14 tortillas
  
• Cooking spray
• 1/4 cup (1 ounce) crumbled queso fresco - I couldn't find this, so I used Monterrey jack cheese
  
• 4 lime wedges
• Cilantro sprigs (optional)

Preparation

• Preheat oven to 425°.
• Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 salsa mixture. Reserve remaining salsa mixture.
• Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once - this really only took a few seconds so the tortilla didn't tear. I also used a large spatula to remove the tortillas. Remove tortilla; drain on paper towels.
  
• Spoon chicken mixture down center of tortilla; roll up.
  
• Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
• Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco (monterrey jack cheese).
  
• Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

Served with black beans made with jalapeños & banana peppers & sliced avocado. Yum!